Recipe: CELERY SOUP TIMES TEN

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Celery raw
Develops the jaw.
But celery stewed
Is more quietly chewed.
--Ogden Nash

Celery Soup Times Ten

Intensely and thickly celery, for you rabbits out there; earthy when hot for winter meals--but clean and refreshingly cold for the dog days. Serve hot or cold to 4-6 people as a first course.

1 bunch of celery with leaves, chopped
1 large onion, chopped
6 cups of light vegetable or chicken stock
1 potato, peeled and grated
1 handful of parsley, chopped
salt and white pepper
1/2 cup whipping cream

Saute celery and onion in 2-3 Tablespoons of olive oil over medium heat, until they take on a little color. Stir in the stock and bring to a boil. Grate in the potato, reduce heat, and simmer for 30-45 minutes. When ready to puree, throw in the parsley, stir for a minute, then puree in a blender or processor. Season to taste with salt and white pepper, with more salt if you're going to serve it cold. Stir in the whipping cream.

If you're serving the soup hot, ladle it into bowls and top with a celery leaf. If cold, chill--then ladle into bowls and top with a little finely chopped celery and leaves--to give it a little crunch.